9" OR 10" ROUND OR SQUARE ORIGINAL RECIPE SMALL SIZE:

4 egg whites
1/2 tsp. cream of tartar
1/2 tsp. salt
1 tbsp. cornstarch
1 tsp. vanilla
1 tsp. vinegar
1 tsp. water
1 1/4 c. sugar

9"x13" PAN MEDIUM SIZE:

6 egg whites
3/4 tsp. cream of tartar
3/4 tsp. salt
1 1/2 tbsp. cornstarch
1 1/2 tsp. vanilla
1 1/2 tsp. vinegar
1 1/2 tsp. water
2 c. sugar

Beat egg whites and cream of tartar until frothy. Add salt; continue beating. Add cornstarch; continue beating. Combine vanilla, vinegar and water and add alternately with sugar. Continue beating. With pastry tube make 6 to 8 flowerettes and put on wax paper on cookie sheet. Spread rest of meringue in greased pan, making a standing rim around the sides. Bake in 275 degree oven. Leave heat on for 1/2 hour. Remove flowerettes. Turn off heat but leave meringue until cold.

Prepare filling and topping.

REGULAR, SMALL SIZE:

4 egg yolks, slightly beaten
1/2 c. cold water
1 c. sugar
4 tbsp. cornstarch
1/2 c. water

MEDIUM SIZE:

6 egg yolks
3/4 c. cold water
1 1/2 c. sugar
6 tbsp. cornstarch
3/4 c. water

Mix water with slightly beaten egg yolks. Mix sugar with cornstarch then with 1/2 cup water. Then combine with the egg yolks in top of double boiler; add sprinkle of salt; add 2 lemons (3 lemons) (grated rind and juice); stir constantly until thickened. Cool, set pan in cold water, changing often, stirring occasionally; keep cover on so it doesn't get a coating.

Beat 1 cup (1 1/2 cups) whipping cream and flavor with 1 teaspoon (1 1/2 teaspoons) vanilla. Spread over the meringue then the cooled lemon filling. Space the flowerettes on top. Chill 2 to 3 hours before serving (Easter). This is attractive and tasty at any time.